You can use homemade or canned pumpkin purée. Canned purée is pastier and more tannic. It’s better (and easy) to make your own. (See: DIY Pumpkin Purée.) Homemade purée is moister, so drain it in a fine-mesh sieve for 30 minutes before using it in hummus.

T is for Tahini: Sesame seed paste is called tahini. Most supermarkets sell it.